This vegan dulce de leche is smooth, creamy and full of sweet caramel flavor. Perfect for drizzling over pancakes, vegan ice cream or even brownies. And, it only takes 4 simple ingredients to whip up this indulgent caramel sauce. Who's in?
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Everything just tastes better with the perfect sauce. And this vegan alternative to the famous dulce de leche sauce is just the ticket!
You can drizzle it over almost anything that partners well with a sweet sauce. For instance, I drizzled it over my favorite cornbread recipe :The Best Vegan Cornbread - No Eggs, and it was fabulous. You might even taste it and just decide to eat it with a spoon. No judgments here!
What's The Difference Between Caramel And Dolce De Leche?
Caramel is made by slowly cooking down granulated sugar until it caramelizes. Dulce de leche is traditionally made by slowly cooking cow's milk and sugar together.
Because this recipe is vegan, we're going to replace the cow's milk with coconut milk and coconut cream. The result is outstanding! And, it's dairy and gluten free.
Ingredients
You only need 4 simple ingredients to make vegan dulce de leche.
- Coconut Milk: Choose a full fat coconut milk in a can, not a carton.
- Coconut Cream: Coconut cream is different to coconut milk. It normally comes in a small carton. Using coconut cream will ensure that your dulce de leche is nice and thick and creamy without boiling it for hours.
- Brown sugar: You can use either light of dark brown sugar. Both the work - the color will be lighter or darker depending on which sugar you choose.
- Sea Salt: Sea salt and caramel just go together!
How To Make Vegan Dulce De Leche
- In a heavy bottomed skillet or saucepan, mix together your coconut milk, coconut cream, brown sugar and sea salt.
- Bring the mixture to a boil, and then reduce the heat to a gentle simmer. Simmer until the sauce is reduced in half, about 25-30 minutes. Some brands of coconut milk have more liquid than others, so you'll need to watch the mixture closely. The sauce will thicken as it cools, so don't go so far that you've boiled away all the liquid.
- Allow the sauce to cool before tipping it into clean jars.
Serving Suggestions
- Serve over waffles for breakfast.
- Dulce de leche is so yummy over nice cream. You could try my Espresso Hazelnut Nice Cream. Yummy!
- My The Ultimate Vegan Skillet Cookie is the perfect candidate for vegan dulce de leche.
- Stir it into your morning coffee or espresso.
- Stir it into your morning porridge.
Did You Make This Recipe?
If so, I'd love to see it! Tag me on Instagram @thisdailydish. Or, leave me a comment below. It makes my day, and your feedback helps other readers.
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Frequently Asked Questions
Store in an airtight container in the fridge for up to one month.
Yes, it is!
Yes, store it in a jar in the freezer for up to 6 months.
Craving More Easy Vegan Dessert Recipes?
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Vegan Pumpkin Scones / Just Like Starbucks
Vegan Apple Turnovers With Puff Pastry
Eggless Almond Cake With Orange Glaze
Easy Puff Pastry Cinnamon Rolls
Oat Milk Hot Chocolate - Thick And Creamy
Recipe
Easy Vegan Dulce De Leche
Ingredients
- 1 14 ounce can of unsweetened full fat coconut milk
- ¾ cup coconut cream
- 1 cup brown sugar packed
- ½ teaspoon sea salt
Instructions
- In a heavy bottomed skillet or saucepan, mix together the coconut milk, coconut cream, brown sugar and sea salt.
- Bring the mixture to a boil, and then reduce the heat to a gentle simmer. Simmer until the sauce is reduced in half. 25-30 minutes. *see note 1
- Allow the sauce to cool before tipping into clean jars.
Notes
- Some brands of coconut milk have more liquid than others, so it's a good idea to keep a close eye on your dulce de leche as it simmers. Aim to reduce the sauce by half, but don't simmer it for so long that it's thick. It will naturally thicken as it cools.
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